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Kale, White Bean & Pasta Soup

This veggie-packed kale, white bean and pasta soup is hearty and flavorful. Mashing beans into the soup gives it body and creaminess without actual cream. Serve this delicious vegetarian soup with a piece of crusty whole-grain bread on the side.

Active Time
35 mins
Total Time
55 mins
Yield
Serves 6

How to Make It

1. Step
Heat oil in a large pot or Dutch oven over medium heat. Add leek; cook, stirring often, until very tender, about 10 minutes. Add onion, carrots, celery and parsnips; cook, stirring occasionally, until the vegetables are slightly tender, 6 to 8 minutes. Stir in garlic, oregano, salt and pepper; cook, undisturbed, until fragrant, about 1 minute. Add kale; cook, stirring often, until it's just starting to wilt, about 2 minutes. Pour in broth; bring to a boil over medium heat. Cover, reduce heat to medium-low and simmer, stirring occasionally, until the kale is tender, about 20 minutes.
2. Step
Meanwhile, bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and set aside.
3. Step
Mash half of the beans in a medium bowl with a fork or potato masher until a chunky paste forms. Stir the mashed beans, the remaining whole beans and 1 cup water into the soup. Cook over medium-high heat, undisturbed, until warmed through, about 5 minutes. Divide the pasta among 6 bowls; ladle the soup over the pasta. Garnish with parsley and additional pepper, if desired.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium leek, thinly sliced
  • 1 medium yellow onion, chopped
  • 2 medium carrots, scrubbed and chopped
  • 2 medium stalks celery, chopped
  • 2 medium parsnips, peeled and chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground pepper, plus more for garnish
  • 1 large bunch curly kale, stemmed and roughly chopped
  • 8 cups reduced-sodium vegetable broth or no-chicken broth
  • 12 ounces whole-wheat farfalle pasta or elbow macaroni
  • 2 (14-ounce) cans no-salt-added cannellini beans, rinsed, divided
  • 1 cup water
  • Chopped fresh flat-leaf parsley for garnish

Tags

Dairy-FreeEgg FreeHealthy PregnancyHigh-ProteinNut-FreeSoy-FreeVeganVegetarian

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